• RomyL

How to: Make the Perfect Cheeseboard

Feeds loads of people

 

Hey guys! I'm going to keep this one short and sweet because you're all definitely either drunk, hungover, lying in bed, or stuffing your face because it's NEW YEARS! I'm writing this New Years day in New Zealand amid the beautiful sunshine we have here on the beach. I am not one for drinking so I'm not hungover in the slightest (thank you G&Ts for always keeping me relatively hangover-free!) THUS I am writing this post as a way to use my energy and fervour for good.


In our house, cheese is sacred, and a good cheeseboard when we have tons of guests is very important. It stops them from asking 'when's dinner' a hundred times over. So, without further ado, here is a quick how-to on what to put on your cheeseboard.


CHEESES

You want a variety of cheeses, strong, mild, soft, creamy, hard, sharp. My go-to's are:

  • Camembert - creamy

  • Brie - creamy

  • Havarti - soft

  • Cumin gouda - soft

  • Cheddar - hard

  • Comte - hard

  • A blue. Always a blue. Someone will want it.


ANTIPASTO

We like to have some different meats sometimes to really fill out the board. The best and safest bets are always:

  • A good, thinly sliced salami - buying from the butcher will probably allow for a more flavourful salami

  • Proscuitto/Parma ham - obviously

  • Wildcard! - Something that sounds delicious but that not many people will have tried. For example smoked ham.


CRACKERS

Oh man, you want to have a large variety of crackers as well. With a lot of people comes a lot of different preferences. Some like wafer thin, some like thick and seeded. You've gotta have them all. We often have:

  • Water crackers

  • Wafer crackers

  • Ryvita crackers

  • Thick seeded ones

  • Flat crisp breads

DIPS/JAMS/SAUCES

People love to put a little something sweet on their crackers and if they're not about the fruit they'll probably be about the dips, jams, and sauces. My advice is having 2 - 3 options for a group of 10 - 15 people. For example we had:

  • Honey

  • Fig compote

  • Chilli jam


ADDITIONS

I always like to have a little something extra - whether it's a sweet fruit, some honeyed nuts, or some olives. This year we had these on our plate:

  • Olives

  • Cherries

  • Pomegranate seeds (AMAZING)

  • Honeyed nuts

  • Walnuts

  • Paté (it was new years, cmon)


How to decorate your cheeseboard


Start with slicing, cubing, quartering, halving etc. your cheeses. For a pretty cheeseboard you want to change up the way you slice things. I sometimes partially slice the cheeses and leave the rest whole, both for aesthetic and so people can choose what size slice they want to cut. Examples:

  • Camembert - take your round of camembert or brie and cut out a few triangles and leave the rest whole.

  • Cheddar - cube your cheddar and pile it on the board

  • Gouda - thin slices

  • Blue cheese - leave a large triangle for people to take from as they please

  • Pecorino/sharp cheeses - cut off/break off small chunks and make two stacks on the board


Next Place your crackers in and around the cheeses. Fill in the gaps with spoonfuls of fruit, nuts, slices of meat, and sauces. If you don't have room for you jams and chutneys and whatnot, simply place them next to the board.


Leave some small plates and 2 - 3 knives next to the board for people to serve themselves and voila! You're done! You're going to be the host/ess with the most/ess.


Stay Salty,


Romy xx





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